Application of FTIR Spectroscopy and Chemometrics for Halal Authentication of Beef Meatball Adulterated with Dog Meat

Rahayu, Wiranti Sri; Rohman, Abdul; Martono, Sudibyo; Sudjadi, Sudjadi

doi:10.22146/ijc.27159

Cited by 25 publications

(15 citation statements)

References 18 publications

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“…FTIR spectroscopy coupled with chemometrics has been used for authentication of high priced oils including authentication extra virgin olive oil from palm oil (Rohman and Che Man, 2010), authentication virgin coconut oil from palm oil (Rohman and Che Man, 2009), sesame oil from corn oil (Nurrulhidayah et al, 2014), beef fat from dog meat (Rahayu et al, 2018), and authentication of fish patin oil from palm oil (Putri et al, 2019). However, there is a limited study on the application of FTIR spectroscopy in combination with chemometrics for authentication of pumpkin seed oil (PSO).…”

Section: Introductionmentioning

confidence: 99%

The employment of FTIR spectroscopy and chemometrics for authentication of pumpkin seed oil from sesame oil

Irnawati¹,

Riyanto²,

Martono³

et al. 2019

Food Res.

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The adulteration practice of high price oils such as pumpkin seed oils (PSO) with lower ones could be motivated by economic gains. The objective of this study was to apply FTIR spectroscopy in combination with chemometrics of multivariate calibrations and discriminant analysis for the authentication of PSO. A total of fifteen oils were scanned using FTIR spectrophotometer at mid-infrared regions (4000-650 cm -1 ) and subjected to principal component analysis (PCA) using absorbance values at whole mid-IR regions to know oil having a close similarity to PSO in terms of FTIR spectra. Two multivariate calibrations namely principle component regression (PCR) and partial least square regression (PLSR) along with FTIR spectra modes (normal, derivative-1, and derivative-2) were optimized to get the best prediction models. In addition, discriminant analysis (DA) was used for classification of PSO and PSO adulterated with oil adulterant. The results showed that among 15 oils, sesame oil (SeO) had the closer score plot in terms of the first principle component and second principle components with that of PSO. Based on the statistical parameters selected (higher R 2 and lowest errors), FTIR spectra in derivative -1 mode at wavenumbers of 1800-663 cm -1 were selected for quantification of PSO in SeO with coefficient of determination (R) values of 0.9998 and 0.9994 in calibration and validation models, respectively. The values of root mean square error of calibration (RMSEC) and root mean square error of prediction obtained were 0.003% and 0.006%, respectively. DA using 10 principle components could clearly discriminate PSO and PSO adulterated with SeO with accuracy levels of 100%. FTIR spectroscopy in combination with chemometrics could be an effective means to detect the adulteration of PSO with SeO.

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Section: Introductionmentioning

confidence: 99%

The employment of FTIR spectroscopy and chemometrics for authentication of pumpkin seed oil from sesame oil

Irnawati¹,

Riyanto²,

Martono³

et al. 2019

Food Res.

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“…Fourier transform infrared (FTIR) in combination with chemometrics of classification such as discriminant analysis and multivariate calibration of partial least square (PLS) and principle component regression has been used for authentication analysis of pumpkin seed oil (Irnawati et al, 2019), olive oil (Nurwahidah et al, 2019), sesame oil (Nurrulhidayah et al, 2014), beef meatball (Rahayu et al, 2018), and fish patin oil . However, using literature review, there are no reports regarding the authentication of EOCM from other oils using FTIR spectroscopy.…”

Section: Introductionmentioning

confidence: 99%

The employment of FTIR spectroscopy and chemometrics for authentication of essential oil of Curcuma mangga from candle nut oil

Khudzaifi¹,

Retno²,

Rohman³

2019

Food Res.

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The adulteration of high price oil such as essential oil of Curcuma mangga Val. (EOCM) with lower price oil is common to get economical profit. This study was to investigate the authentication of EOCM toward candlenut oil (CNO) using FTIR spectroscopy combined with multivariate calibration and discriminant analysis. The selection of CNO as adulterant oil model was due to its close similarity to EOCM in terms of FTIR spectra. Besides, EOCM has similar color with CNO, therefore, CNO is potential adulterant toward EOCM. Two multivariate calibrations of partial least square regression (PLSR) and principle component regression (PCR) along with FTIR spectra (normal versus derivatization) were optimized to get prediction models for quantification. The results showed that the combination of PLSR and normal FTIR spectra at optimized wavenumbers of 1614-1068 cm-1 was capable of predicting the levels of EOCM adulterated with CNO. Discriminant analysis was also success to differentiate the classification of EOCM and EOCM adulterated with CNO with accuracy levels of 100%. Using FTIR spectroscopy for oil authentication is rapid, simple without any chemicals, solvents, and sample preparation so that this technique is considered as a green analytical method.

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“…DM is also non-halal meats and its analysis as meat adulterant is very important. Rahayu et al [48] have analyzed DM in BM meatballs using FTIR spectroscopy. Lipids contained in meatballs were extracted using Folch method and were subjected to scanning with FTIR spectrophotometer at 1/ λ 4,000–650 cm −1 .…”

Section: Methodsmentioning

confidence: 99%

Application of FTIR spectroscopy and chemometrics for authentication of meat and meat products: a review

Rohman

2019

J Adv Vet Anim Res

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Meat-based food such as meatball and sausages are important sources of protein needed for the human body. Due to different prices, some unethical producers try to adulterate high-price meat such as beef with lower priced meat like pork and rat meat to gain economical profits, therefore, reliable and fast analytical techniques should be developed, validated, and applied for meat traceability and authenticity. Some instrumental techniques have been applied for the detection of meat adulteration, mainly relied on DNA and protein using polymerase chain reaction and chromatographic methods, respectively. But, this method is time-consuming, needs a sophisticated instrument, involves complex sample preparation which make the method is not suitable for routine analysis. As a consequence, a simpler method based on spectroscopic principles should be continuously developed. Food samples are sometimes complex which resulted in complex chemical responses. Fortunately, a statistical method called with chemometrics could solve the problems related to complex chemical data. This mini-review highlights the application of Fourier-transform infrared spectroscopy coupled with numerous chemometrics techniques for authenticity and traceability of meat and meat-based products.

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Application of FTIR Spectroscopy and Chemometrics for Halal Authentication of Beef Meatball Adulterated with Dog Meat

Abstract: ABSTRACT

Cited by 25 publications

References 18 publications

The employment of FTIR spectroscopy and chemometrics for authentication of pumpkin seed oil from sesame oil

The employment of FTIR spectroscopy and chemometrics for authentication of pumpkin seed oil from sesame oil

The employment of FTIR spectroscopy and chemometrics for authentication of essential oil of Curcuma mangga from candle nut oil

Application of FTIR spectroscopy and chemometrics for authentication of meat and meat products: a review

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